Jars, rings, and seals.
Six cups of blueberries.
Pectin, sugar, and cinnamon.
One kitchen towel that did NOT see the blueberry blood bath comin'.
Bandaids and Neosporin to cover the unfortunate splatter burns on the tops of my feet.
The perfect piece of toast with homemade blueberry jam.
Clippity clop, clip clop. Calculator. Tappity, tap, tap.
Yep. Each jar of jam has cost me $11.89.
Here's the recipe for the jam, found in the book aptly named, You Can Can. I've made a few adaptations, so I'll list it the way I made it, and you can look the original up yourself.
What you'll need to make Blueberry Jam:
6 Cups blueberries
2 Tablespoons lemon juice
1/4 Teaspoon cinnamon
7 Cups sugar
2 Foil pouches of liquid fruit pectin
Once the blueberries are clean and dry, do the blueberry mash with a potatoe masher or the back end of a spatula. Mash those suckers until there's about 4 1/2 cups. In a large stock pot combine the crushed berries, lemon juice, cinnamon, and sugar, stirring well. Continue to stir as you heat to a full boil. Stir in pectin then return to a full boil. (Side note: I find it helpful to open both packages of pectin before you begin and stand them up in a coffee mug, for easy access... that way, you never have to stop stirring all that sugar, ensuring that scorching doesn't occur.) Boil hard, for one minute.
Ladle at once, into hot sterilized jam jars, leaving a 1/4 inch headspace. Process filled jars in a boiling water canner for 5 minutes (start the timer, when the water returns to a boil). Remove jars and cool on a towel, on the counter. (Another side note: make sure you use a towel, because the temperature differences between the jar, and some countertops, can make the jars crack.)
This was GREAT jam! That little bit of cinnamon is the perfect addition! We both give it an A!